GE FH26C User manual

How to
get the best from
YowFreemr
Conknfi
.
Appliance Registration 2 Model and Serial Numbers
; Use and Care of
Care and Cleaning
12 Moving & Vacation Tips
Defrosting
11 Power Failure
12
manual
Energy-Saving Tips
2
Problem Solver
13, 14
defrosting
Freezing Recommendations
5-1o Repair Service
15
Dairy Products
9
Safety Instructions
3
chest model
Fruit
8
Temperature Control
4
FH26C
Meats, Poultry and Fish 6 Warranty Back Cover
Packaging Suggestions
10
Prepared Foods
9
Storage Time 6
Vegetables 7
Installation 3,4
Adapter Plug
4
Clearances
4
Electrical Requirements 3, 4
Extension Cord 4
Groundin~
3
Location 4
GE Answer Center”
Lock 5
800.626.2000

Help us help you...
Read this book carefully.
It is intended to help you operate
and maintain your new freezer
properly.
Keep it handy for answers to your
questions.
If you don’t understand something
or need more help, write (include
your phone number):
Consumer Affairs
Hotpoint
Appliance Park
Louisville, KY 40225
Keep proof of original purchase
date (such as your sales slip or
cancelled check) with this book to
establish the warranty period.
Write down the model
and serial numbers.
You’ll find them on a plate located
at the top left outside rear corner of
the freezer.
These numbers are also on the
Consumer Product Ownership
Registration Card that came with
your freezer. Before sending in this
card, please write these numbers
here:
Model Number
Serial Number
Use these numbers in any
correspondence or service calls
concerning your freezer.
If you received a damaged freezer,
immediately contact the dealer (or
builder) that sold you the freezer.
Save time and money.
Before you call for service,
check
the Problem Solver on pages 13
and
14. It lists causes of minor
operating problems that you can
correct yourself.
Eneqy-~ving tips
● Location of your freezer is
important. Don’t locate it in a warm,
unventilated
laund~ area or storage
room. Avoid putting it next to your
range, a heating vent or where the
sun will shine directly on it.
s Try to arrange your frozen foods
systematically so you can find what
you want in the freezer quickly.
. Don’t open the freezer lid more
often than necessary and close it
as soon as possible, particularly in
hot, humid weather.
s When using your freezer, be
careful not to leave the lid open.
Always check to make sure the
freezer lid is properly closed before
leaving the house or retiring for
the night.
s If you turn the temperature
control to the coldest position for
quick freezing, don’t forget to turn
it back to the regular setting.
2

IMPORTANT SAFEW lNSTRU~lONS
Read all instructions kfom u~ng t~ a~hance.
—
1
D
m
WARNING—when using this
appliance, always exercise basic
safety precautions, including the
following:
● Use this appliance only for its
intended purpose as described in
this Use and Care Book.
. This freezer must be properly
installed in accordance with the
Installation Instructions before it
is used. See
grounding instructions
below and on page
4.
● Never unplug your freezer by
pulling on the power cord.
Always
grip plug firmly and pull straight out
from the outlet.
● Repair or replace immediately
all electric service cords that
have become frayed or otherwise
damaged.
Do not use a cord that
shows cracks or abrasion damage
along its length or at either the plug
or connector end.
.
After your freezer is in operation,
do not touch the cold surfaces,
particularly when hands are
damp or wet.
Skin may adhere to
these extremely cold surfaces.
● Do not operate your freezer in
the presence of explosive fumes.
● Don’t refreeze frozen foods
which have thawed completely.
You may safely refreeze frozen
foods that have thawed if they still
contain ice crystals or if they are
still cold—below 40°F. (Shellfish
cannot be kept above
10°F, safely
because of bacteria growth.)
Thawed ground meats, poultry,
or fish that have
any off-odor or
off-color should not be refrozen
and should not be eaten. Thawed
ice cream should be discarded. If
the odor or color of any food is poor
or questionable, get rid of it. The
food may be dangerous to eat.
Even partial thawing and refreezing
reduce the eating quality of foods,
particularly fruits, vegetables, and
prepared foods. The eating quality
of red meats is affected less than
that of many other foods. Use
refrozen foods as soon as possible
—they won’t keep as long as foods
frozen only once, and the sooner
they’re used, the better their eating
quality will be.
● If your old freezer is still around
the house but not in use, be sure
to remove the lid or door.
This will
reduce the possibility of danger to
children.
Caution should be used when
removing the door of a freezer.
Particular caution should be used
when removing the lid of a
chest
freezer, as most chest freezer lids
are under spring tension. Contact
the manufacturer’s representative
for a method of safe removal.
● Unplug your freezer:
A. Before making any repairs.
Note: W strongly recommend
that any servicing be performed
by a qualified individual.
B. Before cleaning.
C. Before changing the light bulb.
Note: Turning the temperature
control to the OFF position does
not
mmova -r to the light ci~uit.
SAVE THESE
lNSTRU~lONS
lmbllatiOn ReqUi~menk–lMPORTANT... Please Read Carefully
For personal safety,
this appliance must be
properly grounded.
The power cord of this appliance
is equipped with a three-prong
(grounding) plug which mates with
a standard three-prong (grounding)
/1
BEFOREUSE
Fig. 1 ‘
wall outlet (Fig. 1) to m;n[mize the-
possibility of electric shock hazard
Have the wall outlet and circuit
from this appliance. checked by a qualified electrician
to make sure the outlet is properly
Where a standard two-prong
wall outlet is encountered, it is
the personal responsibility and
obligation of the customer to have
it replaced with a properly grounded
three-prong wall outlet.
DO NOT, UNDER ANY
CIRCUMSTANCES, CUT
OR REMOVE THE THIRD
(GROUND) PRONG FROM
THE POWER
CORD.
grounded.
3
(continued next page)

installation Requirements (continued)–IMPORTANT. .
Use of adapter plug
Because of potential safety
hazards under certain conditions,
we strongly recommend against
use of an adapter plug. However,
if you still elect to use an adapter,
where local codes permit, a
TEMPORARY CONNECTION may
be made to a properly grounded
two-prong wall outlet by use of a
UL listed adapter (Fig. 2) available
at most local hardware stores.
TEMPORARY METHOD
(ADAPTER PLUGS NOT
PERMITTEO IN CANAOA)
P
ON
Fi
The larger slot in the adapter must
be aligned with the larger slot in the
wall outlet to provide proper polarity
in the connection of the power cord.
CAUTION: Attaching adapter ground
terminal to wall outlet cover screw
does not ground the appliance
unless cover screw is metal, and
not insulated, and wall outlet is
grounded through house wiring. You
should have the circuit checked by
a qualified electrician to make sure
the outlet is properly grounded.
When disconnecting the power
cord from the adapter, always
hold the adapter with one hand.
If this is not done, the adapter
ground terminal is very likely to
break with repeated use.
Should the adapter ground
terminal break, DO NOT USE the
appliance until a proper ground
has been established.
Use of extension cords
Because of potential safety
hazards under certain conditions,
we strongly recommend against
the use of an extension cord.
However, if you still elect to use an
extension cord, it is absolutely
necessary that it be a UL listed
3-wire grounding type appliance
extension cord having a grounding
type plug and outlet and that the
electrical rating of the cord be 15
amperes (minimum) and 120 volts.
The freezer should always
be plugged into its own
individual electrical
outlet–
(115 volt, 60 Hertz single phase
AC). This is recommended for best
performance and to prevent
overloading house wiring circuits,
which could cause a possible fire
hazard from overheating wires.
Freezer Installation
bcation
Your freezer should be conveniently
located for day-to-day use in a dry,
well-ventilated room.
For most efficient operation, it
should not be located where air
temperature around the freezer is
ever higher than llO°F. or colder
than
32°F.
Be sure to install your freezer on a
floor strong enough to support it
when it is fully loaded.
Also see Energy-Saving Tips
regarding location.
The freezer must be solidly
positioned on the floor if it is to
function at its best. Shims maybe
used to accomplish this wherever
the floor is too uneven. If the place
selected for the freezer is damp or
moist, place 2 x 4’s under its entire
length to assure adequate support.
. Please Read Carefully
Cleamnce
Allow a 3-inch clearance on all
sides for proper air circulation.
Operating Your
Freaer
Starting
1.
Clean the inside of the freezer
with a mild solution of baking soda
and water (see page 12).
2. Connect cord to power outlet.
3. Turn temperature control to
No. 1. This is the normal setting for
safe long-term freezing. For colder
temperatures, turn to higher
numbers.
4. Allow freezer to operate for at
least two hours before placing food
inside.
Temperature Control
Freezing temperature selection is
made by setting the control from
No. 1 to No.
7 (coldest).
Normal safe freezing level is
obtained by setting the control
at No. 1.
4

Fre~er Features
Sliding basket
Keeps frequently-wanted foods
within easy reach; can be moved
aside to make foods below more
readily accessible.
Key-ejecting lock
Keeps your frozen food supply
secure. The spring-loaded lock is
designed so that the key is
automatically ejected—key will not
remain in lock in either the open or
locked position.
Keep key out of reach of children
and away from the food freezer.
Interior light
Turns on when the lid is opened;
turns off when the lid is closed.
Defrost water drain
Up-front drain with hose adapter
speeds emptying of defrost water.
10 Rules
for Successful
Food Fre=ing
1. Freeze the best. Freeze only
top-quality foods. Freezing retains
quality and flavor; it cannot improve
quality.
2.
Keep work area clean.
3. Work quickly.
The quicker fruits
and vegetables are frozen after
picking, the better the frozen
product will be, You’ll save time,
too, because less culling and
sorting will be necessary.
4.
Choose correct packaging
materials.
Frozen foods will dry
out if not properly wrapped or
packaged. Both rigid containers
and flexible bags or wrappers
can be used. Make sure they are
especially designed for freezing.
5. Follow reliable instructions for
freezing different types of food.
6. Freeze foods in practical meal-
sized packages.
7. Fill container properly.
When
placing liquid or semi-liquid foods
in containers, leave about 1/2” at
top (1-1/2” for glass containers) to
allow for expansion during freezing.
8.
Freeze correct quantities.
There is an established maximum
of food your freezer is designed to
freeze at one time—approximately
3 pounds per cubic foot of freezer
capacity. In normal position, your
freezer’s control dial will maintain
sufficiently low temperatures in the
freezer to freeze recommended
quantities of food.
If you have a large quantity of food
you wish to freeze, store part of it in
the fresh food compartment of your
refrigerator until the first quantity
is frozen.
9.
Use “oldest” foods first.
Continually rotate frozen foods to
the front of the freezer so the
longest-
frozen foods are used first.
10. Store frozen foods immediately.
Commercially frozen food can be
stored any place in the freezer. These
foods should not be allowed to thaw
before being placed in the freezer.
Helpful Materials
You’ll find these materials helpful
in preparing foods for the freezer:
. Large kettle with close-fitting lid
for blanching vegetables and fruits
. Fine sieve or small colander to
put vegetables in for blanching
● Assortment of knives for cutting
up meat, fruits and vegetables
. Rolls of absorbent paper towels or
soft cloth towels for draining foods
. Proper freezer packaging
materials for various types of food
(see page 10)
● Small loading funnel for fruit and
vegetable containers, to keep
sealing edge clean
● Glass marking pencil for labeling
packages
. Roll of freezer tape
Quick-Fre=ing
For quick-freezing large amounts
of food, turn control to No. 7 two
hours before loading.
Return the temperature control to
No. 1 after freezing is completed.
Never freeze more than three
pounds of food per cubic foot of
freezer capacity at onetime.
5

Suggeti
FRESH MEATS
Roasts(Beef,Venison)
Roasts (Lamb). .,
Roasts (Pork &Veal)
Steaks (Beef). .
Chops (Lamb) .
Chops (Pork)
Ground &Stew Meats
Variety Meats (Beef)
Variety Meats (Pork) .,
Sausage (Pork)
Stomge Times
(Months) (Months)
O°F. COOKED POULTRY
O°F.
6-12 Pieces (covered with broth) .. ......6
6-9 Pieces (not covered) . . . . . ........1
4-a
Cooked Poultry Dishes . ..........4-6
6-12 Fried Chicken . . . . . . . . . . ........4
6-9
3-4
..3-4 Shellfish Upto4
.
3-4
Lean Fish Upto6
2-3
Fatty Fish Upto2
1-2
Shrimp (raw, unpeeled) . . . . .......12
Opossum; Rabbit, Squirrel . .......6-8
PROCESSED MEATS
Bacon ., .1
Frankfurters .
1/2-1
Ham(whole, half or slices). ,1-2
COOKED MEATS
Cooked Meats & Main Dishes ... ..2-3
Gravy& Meat Broth .2-3
FRESH POULTRY
Chicken &Turkey (whole) . . .......12
Chicken (pieces) . . . . . . . . ........9
Turkey (pieces) .. ....,6
Duck & Goose (whole). ., .. ....6
Giblets . . . . ,3
Game Birds. a-12
Shrimp (cooked) . ...............2-3
PRODUCE
Most Fruits & Vegetables. ... a-12
Asparagus .6-a
Mushrooms. Up to 6
Onions .. .3-6
Citrus Fruits . ..................3-4
Potatoes (french-fried). . ..........2-3
BAKERY GOODS
Breads, Quick (baked). . . . ........2
Breads, Yeast (baked) 4-a
Breads, Yeast (unbaked)
1/2
Cakes (frosted) . ................1-2
Cakes
(unfrosted) . ..............3-4
Cookies. ..3-4
Pastry (unbaked) . ...............2-3
Pies, Fruit (baked) Up to 1
Pies, Fruit (unbaked) . ............2-4
(Months)
DAIRY PRODUCTS
O°F.
Butter (salted) ..3
Butter (unsalted) . ..........5-6
Cottage Cheese . . . . . . . . .......,1
Soft Cheese . ..................2-4
Hard or Semi-hard Cheese .. ......6
Eggs (remove from shell). . . .......12
Ice Cream, Sherbet Up to 1
Milk ..1
OTHER FOODS
Candies ..12
Left-overs(cooked) Up to 1
Pizza ..1
Prepared Dishes . ...............1-2
Sandwiches Upto 1
Soups, Stews, Casseroles. . .......2-3
New techniques are constantly being
developed. Consult the County Extension
Service or your local Utility Company for
the latest information on freezing and storing
foods.
F~i~ Meat, Fish, Poulty & Game
Pmpamtion ati
pacbging
Package meat, poultry, fish and
game in moisture/vapor-proof
material such as aluminum foil,
cellophane, freezer foil or plastic
bags. Exclude as much air as
possible. Label and freeze at once.
N~E: Packages of fresh meats
and
poult~ as commonly purchased
in retail stores are not suitably
wrapped for freezing. Rewrap in
moisture/vapor-proof material.
Meat
Remove as much bone and fat as
possible from meat before packaging.
Do not salt meat. When individual
pieces of meat are packaged together,
place double thickness of freezer
wrap between them for easier
separation during thawing.
Poultry
Clean thoroughly before packaging.
Pad sharp or protruding bones with
folded freezer paper or aluminum
foil. Wrap giblets separately.
Wild Game
The same methods suggested for
poultry and meat may be used for
preparing and freezing wild game.
Fish
Clean fish thoroughly before pack-
aging. Cut-up pieces of “lean” fish
such as haddock and cod should be
rinsed in brine made with 2/3 cup of
pure table salt per gallon of water to
reduce leakage during thawing. Keep
in solution not over 1 minute. Brine is
unnecessary for whole fish or fatty
fish such as salmon or mackerel.
Oysters, Clams, Shrimps,
Scallops
Wash shells in running water (soak
clams) and shuck, working quickly.
Discard shells. Do not wash clams
or oysters. Scallops may be rinsed in
fresh water. Pack in freezer carton
and freeze immediately. Shrimps
are best if frozen uncooked.
Remove and discard heads and
black vein. Wash and package in
freezer containers.
6
Crabs and Lobsters
Chill fish and remove back shell.
Steam or boil in water for 15 to 20
minutes. Cool thoroughly, then pick
edible meat from shells and package
in proper containers. Seal and
freeze immediately.
Thawing
Frozen meat, fish or poultry should
be left in the original package and
thawed in the refrigerator or cooked
frozen. Allow approximately 5 hours
per pound to thaw meat in the
refrigerator. When cooking frozen
meat, increase the cooking time by
approximately 1/3 to 1/2 if cooking
conventionally—much less if
cooking with microwaves.
If
necessary to thaw meat quickly,
thaw at room temperature—allowing
only 2 hours per pound.
Don’t refreeze meat that has
completely thawed; meat, whether
raw or cooked, can be frozen
successfully only once.

Fm~ing Vegetables
Pwparation for fm~ing
1. Only vegetables at their peak of
maturity should be chosen for freezing.
Some varieties of vegetables are better
adapted for freezing than others. For
complete information,
cantact your
County Extension Service.
2. Sort, clean and wash vegetables in
cold water, Keep those of the same size
all together. Large pieces take longer
blanching.
3. Work with small amounts, about one
pound, that can be packaged in a short
time.
4. Blanch all vegetables except
tomatoes, green peppers and herbs
before packaging. Proper blanching
stops the ripening process so vegetables
are held at their peak of freshness.
Boiling-water method
(a) Select large utensil of 4- or 5-quart
capacity and fill with one gallon of
water for each pound of vegetables
to be blanched at one time. Use two
gallons for each pound of leafy
vegetables. Bring water to boiling.
(b) Blanch one pound of vegetables
at a time. Place vegetables in a wire
basket or colander. Immerse in boiling
water and cover. Count time immediately
after boiling begins (see guide at right).
For high altitudes, add 1 minute to
blanching and chilling times.
(c) Chill vegetables quickly the same
length of time as for blanching by
plunging them into ice water, or under
cold running water. Remove from water
and drain on towels.
Steam method
Use pressure cooke~ vegetable
blanche~ or other large utensil.
(a) Fill untensil with 2 inches of water.
Bring to boiling point.
(b) Place vegetables in a wire basket
or rack above the boiling water. Cover
and begin timing immediately (refer to
guide at right for steaming times). Keep
heat on HIGH while vegetables are
steaming. If using a pressure cooker,
the petcock should be left open.
(c) Chill vegetables quickly the same
length of time as for steaming by
plunging them into ice water, or under
cold running water. Remove from water
and drain on towels.
Packing
Package vegetables in moisture/vapor-
proof containers. Leave l/2-inch head
space in package (n/2-inch for glass
containers). Freeze quickly.
VEGETABLE PREPARATION BLANCHING PACKAGING
Boiling
Steem
Water
ASPARAGUS Wash in cold water, Small stalks
Chill immediately. Drain.
ramove tough part of stalk, 2 min.
3 min..
Pack whole stalks parallel
sort according to size of Medium stalks with heads in alternate
stalk. Cut spears to fit 3 min.
4 min.”
directions, leaving no head
containers, or cut in 2-inch
lengths. Scald according
space. Seal.
to size of stalk.
BEANS
Cut snap beans in 1 or
Green
3 min.’
4~/2 min.
Chill and drain. Pack in
2-inch pieces. Leave freezer carton leaving
“French” beans whole
l/2-inch head space.
or
slice.
BEANS Wash and sort pods in cold Small Cool promptly in cold
Lima water. Scald, cool in ice
1 min.”
4 min. water. Drain. Pack in
water and squeeze beans
out of pods. Medium to large cartons, bags or boxes,
2 to 3 min. 4 to 5 min.
leaving l/2-inch head
soace. Seal.
BROCCOLI
Select tender uniform 3 min.
5 min..
Chill immediately. Drain.
heads of dark green color.
Package in cartons in
Let stand l/2-hour in salted alternate directions,
water (4
teaapoons salt in 1 leaving no head space.
gallon water) to remove Seal.
insects.
Waah and remove
woody stems. Split
lengthwise into pieces so
buds are not more than
11/2
inches across, Scald.
BRUSSELS
Clean and cut sprouts from
4 min..
51/2 min.
SPROUTS
Chill and drain. Pack in
main stem, sort according freezer containers, leaving
to size and scald.
no head spaca.
CARROTS
Clean, w=h and peel. Leave 3 min.’
41/z min.
Chill, drain and pack into
small carrota whole. Cut
containers, leaving l/2-inch
others into slices or cubes.
head space.
CAULIFLOWER Trim and wash. Break into
3 min..”
41/z min.
Chill immediately. Drain.
flowerets 1 inch wide and Package compactly,
about 11/2 to 2 inches long.
leaving no head space
Soak in salted water for
Seal.
30 minutes. Drain.
CORN on COB
Select young corn with
Small ears Chill twice as long as you
thin, sweet milk. Husk and
7 min..
9 min. scald. Wrap several ears
remove silk. Wash ears Medium ears together in
freazer paper.
carefully. Sort according
to size. 9 min.’
10 min.
Place in polyethylene bag.
Large ears Seal.
Ii min. - 17 min
CORN Scald corn on cob and 5 to 6 rein: 6 min.
Package. Leave l/2-inch
Whole Kernel
chill. Cut off whole kernels.
head {pace.
GREENS Beet greens, collards, kale, Beet greens, kale, chard, Chill in cold water and
mustard greens, spinach, mustard and turnip greens drain thoroughly between
Swiss chard, turnip greens. 2 min.’ absorbent towels. Pack in
Wash and lift out of water
to drain. Remove tough Collards freezer cartons or bags
3 min. and seal.
stems and imperfect leaves.
Cut in pieces, if desired. Spinach
C-.1A
11/2 to 2 min.’
“e-r”.
PEAS
Shell and discard over-
2 min... 2 min.
Chill and drain. Packaga
mature peas. compactly, leaving l/2-inch
head soace.
POTATOES Peel and slice lengthwise Cool to room temperature.
French Fried for frying. Fry in deep fat Package in freezer bags or
heated to
360°F. for cartons and seal. To
aerve,
4 minutes until tender but thaw and cook in 375°F. fat
not browned.
Orain well. until brown. Or cook,
unthawed, in 500°F. oven.
POTATOES Select smooth new 3 to 5 min. Chill, drain, package in
White potatoes directly from cartons, bags or boxes
garden. Wash, peel or
Leave l/2-inch head
scraoe. and scald.
soace. Seal.
—. -,
POTATOES Wash. Cook until almost Pack in freezer containers,
Sweet
tender and cool. Peal: cut allowing l/2-inch head
in halves, slice or
mash.
space. Seal.
SQUASH ● Select tender squash with
3 rein?
4Vz min.
Chill immediately, drain
soft rind. Cut in l/2-inch and package. Leave
slices.
l/2-inch head space. Seal.
“Preferred rnetfrod “Use 4 teaspoons sa/tto a ga//on
7

Freezing Fruik
Preparation for freezing
1. Sort fruits for uniform ripeness,
quality and size.
2. Wash fruits thoroughly in cold water
and drain thoroughly.
3. Work with small quantities and
freeze quickly.
4. Pack in cartons, cutting or slicing
larger fruits. Add sugar or syrup.
5. To avoid discoloration of apples,
apricots, peaches and pears, (1) add
ascorbic acid mixture to syrup (1 tea-
spoon to 1 cup of syrup) following
directions on label, or (2) dip slices of
fruit for 1 minute in solution of 3 table-
spoons lemon juice to 1 gallon water,
rinse in cold water, drain, and pack in
sugar or syrup. Place crumpled piece
of cello or waxed wrap on top of fruit
before closing to keep fruit in syrup.
Packing
Always allow head space. Allow
l/2-inch head space in pint containers
(1 inch for glass), l-inch head space in
quart containers (2 inches for glass).
Sweetening fruits helps retain flavor,
color and texture. The method of
sweetening depends on fruit used. See
guide at right for recommended method.
(a) Dry sugar pack. Suitable for fruits
that make their own juice when sugar
is added. Add dry sugar (see guide at
right) and stir gently until most of the
sugar has dissolved in the juice drawn
from the fruit, then pour into containers.
(b) Syrup pack. Suitable for fruits
which have comparatively little juice,
and those which darken readily. Add
syrup to cover fruit. Allow l/2-inch head
space (11/2 inch for glass containers).
(c) Unsweetened pack. Suitable for
special diets.
Guide for making syrup
Cups of sugar
Percentage to besddedper Approximate
of syrup pint of water yield in pints
300/0 (light)g
1
11/4
400/o (light)*
11/2 11/2
500/0 (medium)
21/2
12/3
600/0 (medium) 31/2
2
650/0 (heavy)
41/
z
21/4
‘Recommended formost fruits
Method: Dissolve sugar in boiling
waterer mix thoroughly with cold water
until dissolved. Chill before using.
FRUIT PREPARATION PACKAGING
APPLES
Wash,peelandsliceapplestoabout
Syrup peck: Slice into container, cover
l/2-inchthickness.Ifapplesaretobe with
400h syrup. Add 1 teaspoon ascorbic
packed in
sugar, prevent discoloration by acid to each cup of syrup.
(1) steaming for
11/2 to 2 minutes, or
(2)dipping in solution of 3tablespoons
Sugerpeck: Sprinkle 1/2 cup of sugar
lemon juice to 1 gallon water for 1 minute, over each quart of apples. Stir to cover all
rinsing in cold water, and draining. surfaces with sugar. Seal. Adding 1
Solution may be reused. teaspoon ascorbic acid to sugar is an
extra precaution.
APRICOTS
Select firm, fully ripe fruit of bright,
Syrup pack: Pack in container; cover with
uniform color. Wash and sort as to size,
400~ syrup to which ascorbic acid has
Halve and remove pits. Peel and slice, if been added (1 teaspoon ascorbic acid to
desired, Heat unpeeled fruit in boiling 1 cup syrup).
water 1/2 minute.
Sugarpack: Mix 1 teaspoon crystalline
ascorbic acid with 1/2 cup of sugar and
sprinkle over 1 quart of fruit. Stir.
BERRIES Proper maturity is important. Immature (1) May be packed dry, or (2) packed
berries should not be
uaed, Wash in cold whole in a 40 to 500h sugar syrup. (3) For
or iced water and drain thoroughly on crushed or pureed berries, pack 4 parts
absorbent paper towels. of berries to 1 part of sugar, Stir until
sugar is dissolved. Seal.
CHERRIES
Wash, aorf and stem. Chill in rafrigarator
Sour Mix 1 part sugar
to 4 or 5 parts fruit by
until firm enough to
remova pits, weight until sugar is dissolved. Pack. Seal.
CHERRIES
Prepare quickly in same way as sour Cover with
400h sugar syrup which
Swaet cherries. However, sweet cherries may be contains 1 teaspoon ascorbic acid
frozen whole, with or without pits. per cup.
CRANBERRIES
Wash in iced water, stem and eliminate
Cranberries may be packed whole,
poor berries. Drain well. without sugar, or in a 500A sugar ayrup.
MELONS Salect firm, well ripened fruit. Cut in half
Cantaloupe
Cover with orange juice or 300h sugar
and remove seeds (remove watermelon syrup. Seal and freeze.
Honeydews seeds aa you cut balls). Scoop out melon
Watermalona balls or cut in 3/4-inch cubes, These fruits
may be frozen alone or in combination.
ORANGE and Select firm fruit, free of soft spota. Peel
Pack sections in layers. Cover grapefruit
GRAPEFRUIT
with sharp knife just below white
SE~lONS
with 300A syrup containing 1 teaspoon
membrane. Remove all membrane. Cut ascorbic acid per
quart. Orangea do not
sections from divider-membranes,
Orain.
need syrup. Stir in 1/2 teaapoon ascorbic
acid per quart,
PEACHES Promptness in handling is important, Pack immediately into cold 400/o syrup
Sort, peel (skins may be loosened by with 1 teaspoon ascorbic acid per cup in
scalding whole peach 30 seconds in container; cover with more syrup. Seal.
boiling water) and pit. Peel and slice
1 ouart of oeaches at a time,
PEARS Select pears which are fully tree-ripened.
Pack immediately in freezer carton, Add
Wash, peel and core. Cut in halves or 400A syrup to which ascorbic acid has
quarters, Heat in boiling 40°/0 syrup for
been added (1 teaspoon aacorbic acid to
1 to 2 minutes. Cool in syrup, then drain, 1
cu~ syrup). Seal,
PINEAPPLE
Peel, core, slice or cube. Pack slices with two circles of cellophane
paper between each slice. Pack without
sugar or cover with
300h syrup. Or,
pineapple juice could be used.
PLUMS
and Sod, waah in iced water. Halve and pit, Pack in carton and cover with
400fi syrup
PRUNES or leave whole. to which 1 teaapoon ascorbic acid has
been added
per cup, Seal.
RHUSARa
Wash, trim and cut stalks into l-inch Pack without sugar or cover with 400/o
pieces or in
Iangths to fit package, syrup. Allow head space. Seal.
Sewing frozen fruits
Place unopened containers in
refrigerator; Serve while fruit is
still slightly icy.
a

Fm~ing Daiy Pmduc&
Butter and Margarine
Overwrap original carton in
moisture/vapor-proof material or
enclose in moisture/vapor-proof
containers.
Cheese
Freeze cheese in 1/2-to l-pound
pieces. Wrap in moisture/vapor-
proof material. Uncreamed cottage
and Camembert cheese may be
kept in the freezer though there
may be some water separation on
thawing. Cream and processed
cheese do not freeze well as
freezing affects their smooth texture.
Cream
Ordinary household cream for table
use does not freeze well, but will be
suitable for cooking. Pasteurized
heavy cream containing not less
than 40 percent butterfat maybe
frozen. Heavy cream which has
been whipped freezes well, too.
Drop mounds of whipped cream
on baking sheets. Freeze. Transfer
frozen mounds quickly to a rigid
container and seal, separating
layers with paper.
Ice Cream
Commercial ice creams can be
stored in the freezer in their original
carton. Home-made ice cream
should be packed in
moistureNapor-
proof cartons.
Fine-quality ice cream, with high
cream content, will normally require
slightly lower temperatures than
“airy” already-packaged brands
with low cream content. It will be
necessa~ to experiment to determine
the location in the freezer and the
temperature control setting to keep
your favorite ice cream at the right
serving temperature.
Bread and Rolls
Bake, cool, wrap and freeze. To
serve: thaw in wrappings at room
temperature. Or, heat or toast
frozen. If desired, wrap in foil and
warm for 15 minutes in 250° to
300°F oven. Note: most com-
mercially baked products should
be rewrapped in
moisture/vapor-
proof material before freezing.
Biscuits
May be frozen baked or unbaked.
To serve baked biscuits: defrost in
wrappings at room temperature for
one hour. Reheat for 5 minutes in
425°F oven. Or place frozen
biscuits in 375°F oven for 15
minutes. Unbaked biscuits should
be thawed, then baked as usual.
Cake
Bake and cool. If frosted, freeze
before wrapping to avoid sticking.
To serve: unwrap frosted cakes;
thaw at room temperature. Thaw
unfrosted cakes in wrappings at
room temperature. Allow about two
hours to thaw a large cake.
Icings made with egg white do not
freeze satisfactorily. Those made
with powdered sugar, butter, fudge
or whipped cream freeze well.
Cookies
If baked before freezing, cool and
package them carefully in moisture/
vapor-proof material. They will
thaw in about 15 minutes at room
temperature in wrappings. Refriger-
ator cookie dough may be wrapped
and frozen in bars. Slice as needed,
without defrosting, and bake.
Pies
Most pies except cream, custard or
meringue-topped pies freeze well,
baked or unbaked. Baked pies
store for a longer time. Omit steam
vents from pies to be frozen unbaked.
To serve unbaked pies: Cut steam
vents in top crust and place frozen
pie in oven at usual temperature.
Increase baking time 10 to 15
minutes. Thaw frozen baked pies,
wrapped, for 1 to 11/2 hours at room
temperature. To serve warm,
unwrap without thawing and heat
in 300°F oven for 30 to 40 minutes.
Quick Breads and Muffins
Bake, cool and wrap at once. For
serving, thaw, unwrapped, at room
temperature or warm, unwrapped,
in 300°F oven.
Main Dishes
Such foods as chili, spaghetti
sauce, casseroles, etc., are
prepared in the same manner as
for immediate serving with the
exception of seasoning. During
9
Eggs
Use only fresh eggs for freezing.
Chill before freezing. Whole eggs
may be frozen or the whites and
yolks frozen separately as follows:
Whole Eggs—Mix yolks and
whites thoroughly with a fork.
Do
not beat in air Add 1 teaspoon salt
to each 2 cups of eggs.
Egg Whites—Separate and freeze
in recipe-sized amounts.
Egg Yolks—Separate and add 1
teaspoon of salt or 1 tablespoon of
corn syrup or sugar per cupful of
yolks. Blend with fork.
Pack eggs
infreezer carton
allowing l/2-inch head space
(n/2-inch for glass containers).
Thaw eggs in unopened container in
refrigerator or at room temperature.
storage, onion flavor becomes less
noticeable and celery flavor more
pronounced. Spices also lose their
strength during long periods of
storage. Omit potatoes from stews
and soups as they become mushy.
Cool main dishes after cooking;
package in moisture/vapor-proof
material and freeze. To serve these
foods, thaw gradually over low heat
adding a little liquid if necessary to
prevent foods from sticking to the
pan. Or heat in a 300°F oven for
about 1 hour or until heated
thoroughly.
Sandwich Tips
All varieties of bread can be frozen.
Spread softened butter on each
slice, then spread filling. It is not
advisable to use salad dressings
for spreading as they separate and
soak into the bread.
Meat, fish, some cheeses, poultry
and peanut butter are recommended
fillings for freezing. Cooked eggs
become tough when frozen. Other
fillings can be moistened with milk,
cream, pickle relish, chili sauce,
catsup, fruit juice, a little
mayonnaise or salad dressing.
Lettuce or other salad greens and
raw vegetables do not freeze well and
should be added just before serving.
Wrap sandwiches in moisturehapor-
proof material and freeze.

F-r Packagi~
Proper packaging is essential
for successful freezing. Because
solidly frozen foods lose moisture
in the dry 0° to 5°F. temperature of
a freezer, they must be properly
protected by top quality packaging
materials that are moisture/vapor-
proof. Freezer tape is used to seal
wrappings and for labeling.
F ~r packaging
mabrials
Materials
Uses
Cartons with Fruits,
moisture/vapor- vegetables,
~roof liners some meats
Foil containers Cooked foods
Polyethylene Baked foods,
bags meats
Glass freezer Juices, fruits,
jars
vegetables,
cooked foods
Plastic containers Sauces, fruits,
and boil-in bags vegetables,
cooked foods
Laminated paper Meats
Heavy-duty foil Meats, baked
goods, leftovers
Cellophane
Baked goods,
sandwiches,
small meat cuts
~ckaging instmctions
Drugstore Wrap
1. Place food in center of wrapping
paper.
2. Bring two parallel edges
together. Fold in lock seam, repeat
until the last fold rests firmly on food.
l“””” ““”” I
Butchers’ Wrap
Place food diagonally on one corner
of paper. Roll paper and food together
diagonally, folding in extra material
as you roll. Seal with freezer tape.
I ---- --–--–- --
Cartons and containers-Fruits,
vegetables and cooked foods may
be
packaged in freezer cartons,
containers and jars.
—
Aluminum foil—Place food on
heavy-duty foil and mold foil to
shape of the food. Only one
thickness is required. No heat
sealing or taping is necessary.
3. Fold ends, excluding as much
air as possible. Seal with tape or tie
firmly with heavy string.
l’- “4
Labeling containers-Be sure to
label all containers and packages
with contents and date that it was
placed in the freezer.
10

Defrosting Instructions
Do not use any electrical device
in defrosting your freezer.
Depending on the climate you live
in, humidity and usage, your
freezer may need defrosting only
once or twice a year. If possible,
choose a time to defrost when food
supply is lowest.
The Fastest Way to Defrost
Defrosting can be done quickly and
easily by scraping freezing
surfaces with a plastic scraper or
wooden spatula when frost is more
than 1/4 inch thick.
DO NOT use an ice pick or sharp
edged instrument as it may
damage or scratch the freezer.
For Periodic Complete
Cleaning and Frost Removal
If frost is too thick or too hard to be
scraped, we suggest you do the
following:
1. Remove power cord plug from
outlet.
2. Remove all food from freezer.
Food may be temporarily stored in
large corrugated paper boxes,
insulated bags, towels or wrapped
in newspapers to preserve coldness.
3. Your freezer has a defrost
water drain at the front and a hose
adapter that is packaged in a bag
in the bottom of freezer. Remove
drain cap on front of freezer, insert
hose connector and attach hose.
Atier attaching hose, remove
drain plug inside cabinet.
Sponge remaining moisture from
the bottom of the freezer.
4. You may hasten defrosting by
leaving the freezer lid open and
removing large, loose pieces of
frost before they melt, or by adding
pans of hot water.
Note: Water may drip from the back
flange of the lid cover during
defrosting. This is normal. Ice
builds up in the lid insulation when
the lid is open for adding or
removing food and melts during
the defrosting operation.
11
5. After frost is completely
removed, rinse the inside of the
freezer with a solution of warm
water and baking soda (about one
tablespoon of soda to each quart of
water). You may use mild soap and
warm water, but follow with a
baking soda solution. Rinse with
clean water and wipe dry. DO NOT
use harsh or gritty cleaners in the
interior.
Warning: When cleaning in the
vicinity of electrical parts
(lamps, switches, controls, etc.)
wring excess moisture out of
sponge or cloth so that it will be
barely damp to prevent water or
liquid from getting into any
electrical part and causing a
possible shock hazard.
6. Replace the drain plug inside
the cabinet and the cap on the
defrost drain.
7. Fold over and dry the gasket on
the hinge side of the lid.
8. Plug in the freezer at the electrical
outlet. Turn the temperature control
to its regular position and return
food to the freezer.

Cam and Cleaning
Cleaning—Outide
Protect the paint finish. The
finish on the outside of the freezer
is a high quality, baked-on paint
finish. With proper care, it will stay
new-looking and rust-free for years.
Apply a coat of appliance polish
wax when the freezer is new and
then at least twice a year.
Appliance Polish Wax & Cleaner
(Cat. No.
WR97X0216) is available
from Hotpoint Appliance Parts
Marts.
Keep the finish clean. Wipe with a
clean cloth lightly dampened with
appliance polish wax or mild liquid
dishwashing detergent. Dry and
polish with a clean, soft cloth. Do
not wipe the freezer with a soiled
dishwashing cloth or wet towel. Do
not use
scouring pads, powdered
cleaners, bleach, or cleaners
containing bleach.
Caution—Take care in moving the
freezer away from the wall. All
types of floor coverings can be
damaged, particularly cushioned
coverings and those with
embossed surfaces.
Cleaning—lmide
Clean your freezer at least once
a year. Before cleaning the inside,
be sure to remove the power cord
from the electrical outlet.
To clean the inside of the freezer,
follow Defrosting Instruction #5
on page 11.
When you goon
vacation
To maintain freezer in operation
during vacations,
be sure your
house power is
not turned off.
For sure protection of freezer
contents, you may want to ask a
neighbor to check the power
supply and freezer operation every
48 hours.
For extended vacations or
absences, you may prefer to move
your frozen foods to a storage
locker temporarily. If your freezer is
to be left empty, disconnect power
cord plug from wall outlet. To prevent
formation of odors, place open box
of baking soda in freezer and leave
freezer lid
open.
When the freezer is not
operating, it can be left in an
unheated house or room without
damage to cabinet or mechanism.
When you move
Disconnect the power cord plug
from the wall outlet. Remove foods,
defrost and clean the freezer.
Be sure the freezer stays in an
uprjghtposjtjon during actual
moving and in the van. The freezer
must be secured in the van to
prevent movement. Protect the
outside of the freezer with a blanket.
In ca~ of extended
pwer failure:
1. Keep the freezer lid closed. Your
freezer will keep food frozen for 24
hours if you keep the warm air out.
2. If the freezer is out of operation
for 24 hours or more, add dry ice.
Leave ice in large pieces and place
it on top of the food. Add more ice
as required.
WARNING: Handling of dry ice
can cause freezing of the hands—
gloves or other protection is
recommended.
3. If dry ice is not available,
move food to a frozen food locker
temporarily until power is restored.
An open box of baking soda in the
freezer will absorb stale freezer
odors. Change the box every three
months.
12

-
m
Questiom?
Use This
%blem Solver
‘~”
PROBLEM POSSIBLE CAUSE AND REMEDY
FREEZER DOES NOT . Freezer may not be plugged in at wall outlet.
OPERATE
● If plug is secure and the freezer still fails to operate, plug a lamp or a small appliance
into the same outlet to determine if there is a tripped circuit breaker or burned out fuse.
FREEZER STARTS
● Package may be holding door open.
TOO FREQUENTLY
● Temperature control is set on too high a number.
● Lid was opened too frequently or too long.
s Uniform temperature in cabinet is being maintained.
FREEZER OPERATES . Package may be holding the lid open.
TOO LONG
. Lid was opened too frequently or too long.
. Temperature control is set on too high a number.
. Inadequate air circulation space behind cabinet. Needs proper clearance at back—
see page 4.
NOISY OPERATION . The floor may be weak, causing the freezer to vibrate when the compressor is on.
● Cabinet is not positioned solidly on floor, Use shims to correct for uneven floor.
CABINET VIBRATES
● Weakness in room floor. Placing 2 x 4’s under the length of the freezer will help
support it and may reduce vibration.
● Cabinet is not positioned solidly on floor. Use shims to correct for uneven floor.
FREEZER
● Lid was opened too frequently or too long.
TEMPERATURE
TOO WARM
● Package may be holding the lid open.
FOODS DEFROSTING
. Blown fuse or tripped circuit breaker.
● Not plugged in.
. Package may be holding the lid open.
13

The Problem Solver (continued)
PROBLEM
FREEZER
TEMPERATURE
TOO COLD
FOODS DRYING OUT
MOISTURE
COLLECTING
ON OUTSIDE OF
CABINET OR LID
LID WON’T
FULLY CLOSE
SLOW STARTING
TIME AFTER BEING
TURNED OFF FOR
A PERIOD OF TIME
EXCESSIVE FROST
BUILD-UP
POSSIBLE CAUSE AND REMEDY
. Temperature control is set on too high a number.
● Packages are not properly wrapped or sealed.
● Extended hot, humid weather.
. Package may be holding the lid open.
c Built-in overload protection.
● Lid was opened too frequently or too long.
● Package may be holding the lid open.
. Extended hot, humid weather.
If you need more help.. call, toll free:
GE Answer
Center@
-
800.626.2000
consumer information sewice
14

If You Need Service
To obtain service, see your warranty
on the back page of this book.
We’re proud of our service and
want you to be pleased. If for some
reason you are not happy with the
service you receive, here are three
steps to follow for further help.
FIRST, contact the people who
serviced your appliance. Explain
why you are not pleased. In most
cases, this will solve the problem.
NEXT, if you are still not pleased,
write all the details—including your
phone number—to:
Manager, Consumer Relations
Hotpoint
Appliance Park
Louisville, Kentucky 40225
FINALLY, if your problem is still not
resolved, write:
Major Appliance
Consumer Action Panel
20 North Wacker Drive
Chicago, Illinois 60606
15

YOUR HOTPOINT FREEZER
WARRANTY
Save proof of original purchase date such as your sales slip or cancelled check to establish warranty period.
WHAT IS COVERED
FULL ONE-YEAR WARRANTY
For one year from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace
any
part of the freezer that fails
because of a manufacturing defect.
FULL FIVE-YEAR WARRANTY
For five years from date of original
purchase, we will provide, free of
charge, parts and service labor in
your home to repair or replace any
part of the sealed refrigerating
system (the compressor, condenser,
evaporator and all connecting
tubing) that fails because of a
manufacturing defect.
WHAT IS NOT COVERED
. Service trips to your home to
teach you how to use the product.
Read
your Use and Care
material.
If you then have any
questions about operating the
product, please contact your
dealer or our Consumer Affairs
office at the address below, or call,
toll free:
GE Answer
Cente@
800.626.2000
consumer information service
LIMITED WARRANTY,
FOOD SPOILAGE. . .
We will
pay for food spoilage (not
to exceed the cumulative limit
specified below) that occurs
because of a manufacturing defect
either in: a) any part
of the freezer
within one year from date of
original purchase, or b) any part of
the sealed refrigerating system
within five years from the date of
original purchase.
Cumulative
Freezer Capacity Limit
14.9 cu. ft. and smaller
$100.00
15.0 cu. ft. and larger
$150.00
Within 30 days after food
spoilage occurs, you must provide
satisfactory Droof of the s~oilaae
to a
Facto~y “Service Cen~er, a;
authorized Customer Care@
servicer or the dealer from whom
the freezer was purchased.
This warranty is extended to
the original purchaser and any
succeeding owner for products
purchased for ordinary home use
in the 48 mainland states, Alaska,
Hawaii and Washington, D,C. In
Alaska the warranty is the same
except that it is LIMITED because
you must pay to ship the product to
the service shop or for the service
technician’s travel costs
to your home.
All warranty service will be
provided by our Factory Service
Centers or by our authorized
Customer Care@ servicers during
normal working hours.
Look
ii the White or Yellow Pages
of your telephone directory for
HOTPOINT, HOTPOINT FACTORY
SERVICE, GENERAL ELECTRIC-
HOTPOINT FACTORY SERVICE or
HOTPOINT CUSTOMER CARE@
SERVICE.
● Improper installation.
If you have an installation problem,
contact your dealer or installer. You
are responsible for providing
adequate electrical, plumbing and
other connecting facilities.
● Food spoilage caused by:
a) Power interruption from the
utility.
b) Blown fuse, open circuit breaker
or other power disconnection on
the owner’s premises.
c) Freezer not operating because
of abnormally low electric power
voltage or inadequate house wiring,
. Replacement of house fuses or
resetting of circuit breakers.
● Failure of the product if it is used
for other than its intended purpose
or used commercially.
. Damage to product caused
by accident, fire, floods or acts
of God.
WARRANTOR IS
NOT
RESPONSIBLE FOR
CONSEQUENTIAL DAMAGES.
Some states do not allow the exclusion or limitation of incidental or consequential damages, so the above limitation or exclusion
may not apply to you. This warranty gives you specific legal rights, and you may also have other rights which vary from state to state.
To know what your legal rights are in your state, consult your local or state consumer affairs office or your state’s Attorney General.
Warrantor: General Electric Company
If further help is needed concerning this warranty, write:
Manager—Consumer Affairs, GE Appliances, Louisville, KY 40225
—
Pafi No. 162 D2541PO01
Pub. No. 39-6272
~lm
FH26C
12-89